Name: Sichuan Pesto Noodles
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1/2 c. unsalted roasted almonds -; 1 tbsp. Sichuan peppercorns, ground in a mortar and pestle or spice grinder -; 4 c. fresh basil -; 4 cloves garlic, roughly chopped -; 1/2 tsp. white or black pepper -; 4 tbsp. reduced-sodium soy sauce -; 2 tbsp. sesame oil -; 2/3 c. vegetable oil -; Kosher salt -; 1 lb. Chinese egg noodles, fresh or dried -; Toasted sesame seeds, for garnish -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sichuan Pesto Noodles

1. 1/2 c. unsalted roasted almonds -

2. 1 tbsp. Sichuan peppercorns, ground in a mortar and pestle or spice grinder -

3. 4 c. fresh basil -

4. 4 cloves garlic, roughly chopped -

5. 1/2 tsp. white or black pepper -

6. 4 tbsp. reduced-sodium soy sauce -

7. 2 tbsp. sesame oil -

8. 2/3 c. vegetable oil -

9. Kosher salt -

10. 1 lb. Chinese egg noodles, fresh or dried -

11. Toasted sesame seeds, for garnish -

How to cook deliciously - Sichuan Pesto Noodles

1. Stage

In a food processor, blend almonds, ground Sichuan peppercorns, basil, garlic, and pepper until finely ground.

2. Stage

Add soy sauce and sesame oil and, while the machine is running, drizzle in vegetable oil.

3. Stage

In a large pot of boiling salted water, cook noodles until al dente, about 3 minutes for fresh and 6 to 8 minutes for dried. Reserve ½ cup pasta water before draining, and transfer noodles to a large bowl.

4. Stage

Add ¾ cup pesto to bowl and toss until combined. Add ¼ cup reserved pasta water and toss, adding more as needed to help coat noodles.

5. Stage

Garnish with toasted sesame seeds before serving.